Chicken shawarma meatballs

I found this recipe and decided to play. I subbed ground chicken for the beef, and used soy yogurt instead of the real thing. I served it with some pita, tomatoes, and Israeli pickles. And some hummus, too. Fabulous meal.

Chicken shawarma meatballs

for the meatballs:

1 pound ground chicken

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon coriander

1 tablespoon lemon juice

1/2 onion, finely diced

2 tablespoons plain soy yogurt

for the sauce:

1 small cucumber, peeled and seeds removed

2 cloves garlic

1 tablespoon lemon juice

1 cup plain soy yogurt

1 tablespoon dry dill

salt and pepper

Begin by making the sauce. In a blender, combine the garlic and cucumber. Blend until smooth. In a small bowl, combine the cucumber mixture, lemon juice, yogurt, dill, salt, and pepper. Mix well, then cover and chill for at least an hour.

Heat the broiler and line a sheet pan with foil sprayed with non-stick spray.

In a large bowl, mix the ground chicken, garlic, yogurt, spices, lemon juice, and onion until well combined. Scoop out about 2 tablespoons-worth of the meat mixture onto the prepared sheet pan. I got about 15 meatballs.

Broil for 15-25 minutes, until the meatballs are well-browned. Cool for 10 minutes, loosely tented with foil, before serving. Serve with you favorite garnishes, and the sauce.